Herbed Bulgur with Roasted Grapes and Feta
Nutty bulgur meets jammy roasted grapes, parsley, and salty feta in a bright side dish that lands on the table in 30 minutes.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (88 reviews)
INSPIRED BY
This original grain side pairs quick-cooked bulgur with sweet roasted grapes and salty feta. Lemon, parsley, and mint keep the finish fresh enough for any season.
Story
Casey loves a side that can sit happily while the rest of dinner finds its rhythm. The grapes get glossy and sweet in the oven, bulgur catches all their juices, and herbs make the bowl feel wide awake. Serve it warm, or let it cool and call it lunch.
By Casey
Ingredients
- 1 cup medium-grind bulgur
- 1 1/2 cups low-sodium vegetable broth
- 2 cups seedless red grapes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon honey
- 1/3 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1/3 cup crumbled feta
Instructions
- Heat the oven to 425 F and toss the grapes with the olive oil and half the salt on a small rimmed pan.
- Roast the grapes for 12 minutes until glossy, wrinkled, and beginning to split.
- Bring the broth to a boil in a saucepan, stir in the bulgur and remaining salt, cover, and simmer for 12 minutes.
- Whisk the lemon juice, lemon zest, and honey in a large bowl until the honey dissolves.
- Fluff the bulgur into the bowl, add the parsley and mint, and toss gently with the lemon dressing.
- Fold in the roasted grapes and feta, taste for seasoning, and serve warm or at room temperature.
Chef Tips
- Medium-grind bulgur gives a tender, fluffy texture without a long simmer.
- Roast the grapes until a few split so their juices can season the grains.
- Let the bulgur steam covered for 5 minutes if it seems moist before dressing it.
- To make it a meal, add toasted walnuts and a handful of chickpeas.
Cook's Notes
- **Bulgur:** Let it steam covered before fluffing.
- **Grapes:** Roast until a few split.
- **Herbs:** Add them after the grains cool slightly.
- **Serving:** Warm or room temperature both work.